Rice dough

This rice flour roti is a magical 2-ingredient flatbread that's really simple to make!

Soft, gooey dough stuffed with a tasty filling, Sichuan leaf-wrapped sticky rice cakes (Ye'er Ba) are a delightful, easy-to-make snack. This recipe shows you how to make them in two colours with two different fillings. #chinese #stickyrice #redhousespice

Rice flour is a versatile ingredient that can be used in a variety of dishes. From sweet and chewy mochi to savory bread and roti, there are a lot of delicious options to choose from! We’ve collected 15 popular rice flour recipes for you to try.

Ci Fan or “粢饭” is a chinese breakfast burrito in a sense. In Asia, this is a grab and go easy breakfast that is hearty and filling.

Make homemade rice cakes called Garaetteok to use for tteokbokki or rice cake soup.

Rice flour, a versatile and gluten-free alternative to traditional wheat flour, is a light and powdery substance derived from finely milled rice grains. It opens up possibilities for those with dietary restrictions or those simply seeking diverse and flavorful options in their cooking. Rice flour's neutral taste and smooth texture make it an ideal ingredient for an array of delectable recipes, from crispy snacks and desserts to savory mains…

Shanghai Sticky Rice rolls or "ci fan" are made with cooked sticky rice, Chinese fried dough (youtiao), pork sung, Chinese preserved vegetable and more!

These rice cakes only have two Chinese characters for its description, 燒餅, and the best translation for it would be 'grilled rice cake.' What the simplicity of the name doesn't tell you unfortunately is what truly makes these grilled rice cakes so special – it uses glutinous rice flour instead of regular rice flour, which produces a mochi-like texture. Grilling or frying these mochi-like cakes give them an extra layer of flavour and texture compared to traditional steamed mochi.

First time trying out adding water roux of glutinous rice flour to my bread dough. Bread dough added water roux is usually more sticky than normal bread dough. So I entrusted this "sticky" job to my Mayer bread maker. My calculation of water roux may not be the norm. I just use 5% of the total flour weight as the base to work out the 1:5 = flour:water ratio. The bread crumb was light, moist and a little springy - a characteristic of bread added with glutinuos rice water roux :) Yield: one…

Vegan and gluten-free, these irresistible mochi cookies combine an outer shell of crunchy cookie dough with a soft filling of Japanese mochi dough.